Smoked Honey Poached Pear...Smoked Honey Poached Pear with Bergamot Sabayon and Pine Nut Earth

An avant-garde dessert balancing the deep resonance of smoked honey with the ethereal brightness of bergamot and the textural crunch of toasted pine nut crumble.

Ingredients

Cooking Instructions

1. 01

   In a tall, narrow saucepan, combine the water, smoked honey, vanilla bean, and thyme. Bring to a gentle simmer over medium heat.

2. 02

   Lower the peeled pears into the liquid. Submerge with a cartouche (parchment paper lid) and poach for 20-25 minutes until tender but not falling apart.

3. 03

   Remove the pears and set aside. Increase the heat and reduce the poaching liquid by two-thirds until it reaches a thick, syrupy consistency; strain and cool.

4. 04

   For the pine nut earth: Pulse pine nuts and flour in a food processor until it resembles coarse sand. Stir in the brown butter and a pinch of salt. Spread on a silicone mat and bake at 170°C (340°F) for 12 minutes until golden. Let cool completely to crisp up.

5. 05

   For the Bergamot Sabayon: In a heatproof bowl over simmering water (bain-marie), whisk egg yolks, sugar, and bergamot juice vigorously until the mixture is thick, pale, and holds a ribbon trail. Remove from heat and cool to room temperature.

6. 06

   Whip the heavy cream to soft peaks. Gently fold the cream into the bergamot mixture to create a light, airy mousse.

7. 07

   To plate: Place a generous spoonful of the bergamot mousse in the center of a chilled plate. Anchor the pear upright in the mousse. Scatter the pine nut 'earth' around the base and drizzle the smoked honey reduction over the pear. Garnish with a tiny sprig of fresh thyme.